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Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is very simple but very nutritious. It completely suits the hard environment of the Himalayas. Pulses like ''Gehet (Kulath)'' are fashioned into different preparations like Ras-Bhaat, Chains, Faanda and Thatwaani. All are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and Joula made from Bhatt pulses. Cereals like Mandua with rice and wheat are popular. Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India. ==History== Sei is a dessert made normally at family functions similar to road it is prepared in most of North India .〔http://www.kobolibrary.com/articles/kumauni_cuisine〕 Aloo ke Gutke - Snack made from boiled potatoes and spices and is very popular in regions .〔http://www.chefsoundar.com/culinary-details.html?cslugall=Nzc=〕 It is believed that regions of Kumaun gets its name from the word "Kurmanchal" meaning the land of Kurmavatar .〔http://www.chefsoundar.com/culinary-details.html?cslugall=Nzc=〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kumauni cuisine」の詳細全文を読む スポンサード リンク
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